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rncco 



iciTCHUi conr^Hion 




Great Recipes from the Kitchen of the College of the Atlantic 



compiled by Liz Durand 



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Great Recipes from the Kitchen of the College of the Atlantic 



compiled by Liz Durand 




RAPTOR PR»fTf^fG 

Bar Harbor, Maine 



Copyright 1999 by Raptor Printing 

Photos and Illustrations by Liz Durand 
(with exception of COA logo) 

Printed in Maine 



Special Thanks To 



David LaValle 

Skip Buyers-Basso 

Pam Parvin 

Ken Sebelin 

Michael Anderson 

Allan Mcintosh 

The Kitchen Crew (workstudy) 

The Raptors 

Guy Le Fleur 

Dan-Bot 

The Tuesday-Nighters 

Mr. Alice Biggsby 

The Kittenics 

The Parental Units 

G 

Anyone Who Filled Out A Survey 

Xena Warrior Princess 

& Honey Brown 



M 



M 



Kitchen History 1 1 

In The AM 15 

Dessert For Breakfast 20 

Soups On 27 

Salad Times 31 

Dressing 34 

Cookie Monster 37 

The Bread Box 43 

The Maine Dish 49 

Side Orders 58 

Dessert 63 

Index 71 

Bibliography 75 



nCHH 




Kaelber Hall (pre-fire) 



The College of the Atlantic opened its doors in 1972, with a class of 32 
students. The first kitchen and dining hall at the college were located in Kaelber 
Hall, (named after the first president of the college, Edward Kaelber) an estate 
overlooking Frenchmen's Bay. 

In the beginning, the kitchen was not self supporting. Meals were served 
three times a day (only on weekdays), but the college wasn't making enough 
money off of those meals to cover its expenses. There was a kitchen budget, 
"...which was never met," said Pam Parvin, who ran the kitchen from 1973, 
until 1993. "We were too little, and there was no mandatory board, so there 
was no way to, sort of, guarantee our income," As an incentive for people to 
purchase board contracts, the school offered discounts for staff, and students 
who purchased either the full meal plan, the dinner plan, or the lunch plan. 

Shortly after Pam Parvin took over as Food Service Director, the kitchen 
became strictly vegetarian, serving only foods which were vegetarian, or ve- 
gan. While not everyone who ate there was vegetarian, "they were willing to 
try [vegetarianism]. ..they were interested in eating lower on the food 
chain.. .that's what was happening, what people were, sort of, doing [at that 
time]" said Pam. The kitchen remained meat-free for nearly twenty years, 
until it was reintroduced in 1992. 

On July 25, 1983, an awful event occurred on campus; Kaelber Hall, which 
not only housed the kitchen and dining area, but also most of the administra- 
tion and faculty offices, as well as the school library, burned to the ground. 
This was a tremendous loss for the school. The kitchen and dining area had to 
be relocated to The Turrets, an adjoining estate, also owned by the college. 
Unfortunately, the already small kitchen had to be shared with the students 
who lived in The Turrets, making working conditions extremely difficult. Meals 
were cut back to once a day, at lunch, and consisted, mainly, of muffins and 
bread, and soup. However, there were "Take-a-Break" rations (hot and cold 
beverages, fruit, and baked goods, served throughout the day 9AM-3:30 PM). 

12 




Plans for rebuilding Kaelber Hall were discussed for several years, and 
ground for the new building was eventually broken, in 1987. The new Kaelber 
Hall building, complete with the Blair Dining Hall, otherwise known as "Take-a- 
Break" (TAB), was completed in 1989. Gradually, after the reconstruction of 
Kaelber Hall, and as the student popula- 
tion grew, the three meal a day dining sys- 
tem began to be re-introduced, and to help 
support costs for this, Seafox (the largest 
dormitory on campus - at the time) had a 
mandatory food plan. 

In 1993, Maria Dority (who had been 
working in the kitchen, with Pam Parvin, 
for many years) took over from Pam as the 

Food Service Director. By the 1995-96 school year, the college instituted a 
policy which stated that all students living on campus (about 100 students - 
now that enrollment had increased to around 250 students) had to purchase a 
full meal plan. This plan consisted of three meals a day, five days a week 
(Monday through Friday). Furthermore, all students living off campus had to 
purchase a meal card, which money was subtracted from each time the student 
purchased an item of food from the kitchen. These policies greatly increased 
the sufficiency of the COA kitchen. 

After Maria left, in 1996, Michael Anderson (who previously owned 
Miguel's Mexican Restaurant, in downtown Bar Harbor) took over as Food Ser- 
vice Director, and currently holds that position. The College of the Atlan- 
tic kitchen has been voted to have the "best food," (among college 
campuses across the country) by the Princeton Review, both when 
Michael, and when Maria were Food service Directors. 

In 1998, the college approved a policy stating that it would only pur- 
chase "safe," Maine-raised meat. "Safe," meaning that the farms we get our 

13 



meat from have to have humane, free-range facilities, and can not use hor- 
mones, anti-biotics, or animal protein feed. This policy excludes fish, and sea- 
food. It is policies such as these, and the kitchen's insistence on using fresh 
produce, and top quality goods, which have helped to make our kitchen one of 
the best. 

One of the many factors (besides our wonderful kitchen staff and work- 
study students) which has also 
contributed to the quality of our 
food is our kitchen garden. The ^ 
College of the Atlantic has over a 
quarter of an acre of organic gar- 
dens, a large part of which is de- 
voted to the kitchen's use. Many 
things are grown in the kitchen 
garden, and harvested for use in 
the kitchen, among these are: let- 
tuce, tomatoes, beans, squash, zucchini, carrots and herbs, such as basil, pars- 
ley, and dill. 

We also have a large composting facility, located next to the gardens, where 
the kitchen deposits all of its organic waste, to re- 
use in the gardens as fertilizer. The compost is 
turned by a handful of very appreciated, and very 
necessary, volunteers from the COA community 
(without whom the campus would be a much 
smellier place). 
In addition to recycling food waste from the kitchen, ^EEEfi 





we also collect glass, aluminum and tin, # 2 plastic, de- ir 
posit bottles, and cardboard boxes, to take to a recycling 
center. Bins are located right behind the kitchen. 

14 




M 



HC^ 




The Coffee Counter 



Granola 



Preheat oven to 300 degrees. 



5 c rolled oats 

1 2/3 c toasted wheat germ 

(place in a frying pan over medium heat, stirring occasionally, 

until golden brown) 

1 c chopped walnuts or almonds 
2/3 c shelled sunflower seeds 

1/2 c sesame seeds 

Combine these ingredients in a large bowl and set them aside. 

1/3 c vegetable oil 

1/2 c honey (vegans may substitute molasses or barley malt) 

2 T hot tap water 
1 t cinnamon 

2 1 vanilla 

Combine these ingredients in a small bowl and then pour them over the oat 
mixture. Stir the granola with a wooden spoon until all of the ingredients 
are well incorporated. Spread the granola on a baking sheet, in an even 
layer and set in the oven. Bake for 1 5 minutes, stir the granola with a metal 
spatula, and then bake an additional 10-15 minutes (or until golden brown). 
When the granola is done take it out to cool. 

1 1/3 c raisins (or other dried fruit) 

Once the granola is cooled add the raisins. Mix together and store in an 
airtight container. 




16 



Blueberry Pancakes 



1 1/4 c 


flour 


2T 


sugar 


2t 


baking powder 


1/2 t 


salt 



In a medium sized bowl, whisk the dry ingredients together. 



1/2 c 
3/4 c 



soy milk 
water 



Pour the soy milk and water over the dry ingredients, and blend them with a 
fork. It's alright if the batter is a little lumpy, because if you overmix it your 
pancakes will be tough and rubbery. 



1/2 c 



fresh blueberries 



Lightly stir the blueberries into the batter. Brush a light coating of oil onto a 
medium sized skillet and place it over medium-high heat. Let the skillet get 
hot and then drop large spoonfuls of pancake batter into it. There will prob- 
ably be space for three pancakes at a time. Once bubbles stop forming in the 
top of the pancake it should be 
ready to flip, if you're not sure 
take a metal spatula and tease a 

corner of the pancake up, it /^^^ ' l^^l^L^^SBIL if^/' 
should be nicely browned. Cook 
each side for 2-5 minutes (or un- 
til nicely browned). If the pan 
starts smoking, or your pan- 
cakes start to bum turn the heat 
down a little. You may need to 
add a bit more oil to the pan 
after each round of pancakes. 




17 



Scrambled Tofu 

2 T vegetable oil 

1 small onion (chopped) 

1 1/2 c mushrooms (sliced thinly) 

2 cloves garlic (minced) 

In a medium sized frying pan, saute the onions, mushrooms, and garlic, in 
the oil, over a low flame. Cook, stirring occasionally, until the vegetables are 
tender. 

1/2 LB tofu (drained, and crumbled) 
1 small tomato (diced) 
1/2 c nutritional yeast 

salt and pepper to taste 

Add the tofu, etc. to the sauteed vegetables, and stir until everything is 
evenly distributed. Cook until the tofu is hot, serve immediately. 



Home Fries 

3 medium sized potatoes (cut in small cubes) 

1 small onion (chopped into small pieces) 

2 cloves garlic (minced) 
2 T vegetable oil 

Place all of the ingredients into a medium sized skillet and mix them to- 
gether, making sure that the oil coats everything. 

2 1 salt 

1/2 t black pepper 

1 t dried ground sage 

1 t dried ground thyme 

1/2 t dried ground marjoram 



18 



Mix the seasonings together and sprinkle them on top of the potato mixture. 
Cook the home fries over medium-high heat. Using a metal spatula, turn the 
home fries every few minutes to insure even cooking. It is perfectly natural 
for the potatoes to stick to the bottom of the pan, just use your spatula to 
scrape them up as you go. If the potatoes start to burn before they're done 
cooking you might want to turn the heat down a little and add some more 
vegetable oil. Cook the home fries for 20-25 minutes. 



Breakfast Sausage 

8 oz tempeh 

Steam the tempeh for 1 5 minutes, and then grate it into a medium sized 
bowl. 

2 T flour 

1/2 t dried ground thyme 

1/2 t dried ground sage 

1/2 t dried ground marjoram 

1/4 t dried ground cumin 

1/4 t cayenne pepper 

Mix the seasoning together sind sprinkle them over the tempeh. Using a 
wooden spoon mix the tempeh until the spices are evenly and thoroughly 
distributed. 

2 T warm water 

2 T vegetable oil 

2 T soy sauce 

Stir the rest of the ingredients into the tempeh mixture and then form it into 
thin round patties. Fry the breakfast sausages in a lightly oiled pan over 
medium high heat. Flip them at least once. Cook them until both sides are 
crisp and browned, about 5-10 minutes. 



19 



bCJJ 




Pumpkin Chocolate Chip Muffins 



Preheat oven to 350 degrees 



1 2/3 c 


flour 


1 c 


sugar 


1 t 


ground cinnamon 


1/2 t 


ground nutmeg 


1/2 t 


ground cloves 


1/2 t 


ground ginger 


1/2 t 


ground allspice 


1 t 


baking soda 


1/4 t 


baking powder 


1/4 t 


salt 



Using a whisk, combine all of the dry ingredients in a large bowl. 

2 eggs 

1 c plain pumpkin puree 

1/2 c butter (unsalted, melted) 

Beat the wet ingredients together in a medium sized bowl. 



1 c 



chocolate chips 



Add the chocolate chips to the wet ingredients and stir them until they are 
all coated. Pour the wet ingredients over the dry ingredients, and fold them 
in using a rubber spatula. Stop mbdng as soon as all of the dry ingredients 
have become moistened. Scoop batter, evenly, into 12 greased muffin cups. 
Bake muffins for 20-25 minutes, or until the center of the muffin springs 
back when pressed lightly with your finger. Turn the muffins out onto a 
rack for cooling. 



20 



Blueberry Muffins 



1/2 c butter (unsalted) 

1 c sugar 

Cream the butter and the sugar in a large bowl. 

2 eggs 

1 1 vanilla extract 

Beat the eggs and vanilla into the creamed mixture until the batter is light 
and fluffy. 

1/2 c blueberries (mashed) 

Fold the mashed berries into the batter with a rubber spatula. 

2 c flour 

2 t baking powder 

1/4 1 salt 

In a medium sized bowl, combine the dry ingredients using a whisk. 

1/2 c milk 

Alternate folding the dry and wet ingredients into the batter with a rubber 
spatula. Beginning with the dry ingredients, and ending with the dry ingre- 
dients (dry, wet, dry, wet, dry). Make sure to get all of the lumps out of the 
batter during each addition of dry ingredients, and to blend the batter into 
an even consistency during each addition of wet ingredients. 

2 c blueberries 

Fold the blueberries into the batter, and then spoon it into 12 greased muf- 
fin cups. Bake the muffins for 25-30 minutes, or until the middle of the 
muffin springs back when lightly pressed with your finger. 



21 



Orange Poppy Seed Muffins 

Preheat oven to 325 degrees 

1/2 c butter (unsalted) 

1 c sugar 

Cream the butter and the sugar together in a large bowl. 

4 eggs 

Beat the eggs into the creamed mixture until the batter is light and fluffy. 

2 1/4 c flour 

2 1/4 t baking powder 
1/4 1 salt 

Mix the dry ingredients in a medium sized bowl, using a whisk. 

I c milk 

I I vanilla 

Combine the wet ingredients in a small bowl. Alternate folding the dry and 
wet ingredients into the creamed mixture, using a rubber spatula (dry, wet, 
dry, wet, dry). 

1/2 c poppy seeds 

the zest of one orange 

Fold the poppy seeds and the orange zest into the rest of the muffin batter, 
using the rubber spatula. Spoon the batter into 1 2 greased muffin cups. 
Bake the muffins for 20-25 minutes, or until the middle of the muffin springs 
back when pressed lightly with your finger. 



22 



Vegan Scones 

Preheat oven to 350 degrees 

3 c flour 

2 t baking powder 

1 t baking soda 

2 T sugar 

Whisk the dry ingredients together in a medium sized bowl. 

1/2 c margarine (cold) 

Using a pastry blender, or your hands, cut the margarine into the dry mix- 
ture until it resembles a course meal. There shouldn't be any large chunks 
of margarine left, and the dough should be uniform in color, and slightly 
moist. 

3/4 c fruit, chips, or nuts (blueberries, raisins, pecans, etc.) 

Using your fingers lightly toss your choice of fruit, chips, or nuts into the 
dough. 

1 c soy milk (cold) 

Using a fork gently toss the dry mixture while slowly adding the soy milk. Be 
careful not to overmix, you just want to make sure that all of the dry ingredi- 
ents are moistened enough to form a ball. If, after you've added the full cup 
of soy milk you are unable to form the dough into a ball, then add more soy 
milk (a little at a time) until you can. Once you have the right consistency, 
turn the dough out onto a lightly floured surface, press the ball down into a 
disk about 10 inches in diameter. Cut the disk into 8 wedges and place them 
on a greased baking sheet. Bake the scones for 20-25 minutes, or until the 
are lightly browned and firm to the touch. 



23 



Cranberry Scones 

Preheat oven to 350 degrees 

2/3 c buttermilk 

1 egg 

In small bowl, beat the egg and the buttermilk together using a fork. Set 
aside. 



3c 


flour 


4t 


baking powder 


1/2 t 


baking soda 


1/4 t 


salt 



Whisk the dry ingredients together in a medium sized bowl. 

1/2 c butter (cold) 

Use a pastry blender or your fingers to cut the butter into the dry mixture 
until it resembles a course meal. The dough should be even colored, slightly 
moist, and free of large butter chunks. 

I c cranberries (fresh or frozen) 
1/2 c brown sugar 

I I grated orange peel 

Add the fruit, sugar, and orange zest to the dough and gently toss them in, 
using either your hands or a wooden spoon. 

Using a fork gently toss your dry mixture while slowly pouring the butter- 
milk and egg mixture into it. Mix the dough only until all of the dry ingredi- 
ents are moistened and you are able to form a ball out of the dough. Turn 
the ball of dough out onto a lightly floured surface and flatten it into the 
shape of a disk that is roughly 10 inches in diameter. Cut the disk into 8 
wedges. Place the wedges on a greased baking sheet place them in the oven 
for 20-25 minutes, or until the scones are lightly browned and firm to the 
touch. 

24 



Orange Almond Scones 

Preheat oven to 325 degrees 

1 t orange zest (freshly grated) 

1/2 c sugar 

1/2 c almonds (chopped, sliced, or slivered) 

Combine these ingredients in a small bowl and set them aside. 

1/2 c orange juice (freshly squeezed) 

1/4 c buttermilk 

1 egg 

In another small bowl, whisk these wet ingredients together and set them 
aside. 



3c 


flour 


4t 


baking powder 


1/2 t 


baking soda 


1/4 t 


salt 



Whisk the dry ingredients together in a medium sized bowl. 

1/2 c butter (cold, unsalted) 

Using a pastry blender, or your fingers cut the butter into the dry ingredi- 
ents until the dough resembles a course meal. The dough should be slightly 
moist, have a uniform color, and be free of large butter chunks. Add the 
sugar mixture to the dough and gently mix them together using either your 
hands, or a wooden spoon. Gently toss the dough with a fork, while slowly 
poring the orange juice mixture over it. Mix the dough only until you are 
able to form it into a ball, then turn the ball out onto a lightly floured sur- 
face. Press the ball into a disk with a rough diameter of 10 inches. Cut the 
disk into 8 wedges, and put them on a greased baking sheet. Bake the scones 
for 20-25 minutes, or until they are lightly browned and firm to the touch. 



25 



OWJO 



IM 




The Soup Wanner 



Potato Leek Soup 

1/4 c butter (or margarine for vegans) 

5 fist-sized potatoes (peeled, and cut into 1 inch chunks) 
4 leeks (cleaned, trimmed, and cut into small pieces) 

2 stalks of celery (thinly sliced) 

2 large carrots (peeled, and thinly sliced) 

1 1 salt 

Melt the butter in a large kettle and saute all of the vegetables for about 1/2 
hour, or until tender. 

6 c vegetable broth (6c water and 6 vegetable bullion cubes) 

Add the vegetable broth to the sauteed vegetables, and bring the soup to a 
boil. Reduce the heat and simmer the soup for about 45 minutes, or until all 
of the vegetables are very tender. When the soup is done cooking you can 
run it through a food mill, food processor, or a blender to make it smooth 
and creamy, or in a pinch a potato masher works almost as well. 



Miso Soup 

8 c vegetable broth 

Boil the broth in a medium sized kettle, and then pour 1/2 of the broth (4 c) 
into a medium sized bowl. 

6 T miso paste 

2 T maple syrup 

1/4 c tamari sauce 

Add the miso paste, maple syrup, and tamari sauce to the bowl of hot veg- 
etable broth. Whisk everything together, until smooth. Return the doctored 
broth to the kettle and stir, do not boil the miso. Pour hot soup into bowls, 
over small cubes of tofu, and garnish with thinly sliced scallions. 



28 



Dal 

6 c water, or vegetable stock 

IT salt 

2 c lentils (red, brown, green, etc.) 

Bring the water or stock to a boil, with the salt, in a medium sized kettle. 
Add the lentils, and cook, uncovered, for 5 minutes. Reduce heat to a sim- 
mer, and cook 15 minutes more, or until the lentils are soft. 

1 large onion (chopped) 
4 cloves garlic (minced) 

3 T vegetable oil 

Saute the onions and garlic in a medium sized skillet, with the oil. Cook 
them until they are translucent, and then add them to the lentils, stirring 
them in with a wooden spoon. 

1 T fresh ginger (grated) 

1 T curry powder, or paste 

cayenne pepper, cumin, and black pepper to taste 

Add the rest of the flavorings to the lentils, and stir to distribute the flavor- 
ings evenly. Serve the dal hot, over a bed of rice. 



Mushroom Barley Soup 

2/3 c raw pearled barley 

1 1/2 c water or vegetable stock 

Cook the barley with the water or stock in a small kettle. 

1/4 c butter (or margarine for vegans) 

2 cloves garlic (minced) 

1 large onion (chopped) 

2 c mushrooms (cleaned and sliced) 



29 



Melt the butter in a medium sized kettle. Saut^ the garlic, onions, and mush- 
rooms until tender. Add the cooked barley to the sauteed vegetables. 

7 c water or vegetable stock 

1/3 c tamari sauce 

1/3 c dry sherry 

salt and pepper to taste 

Add the water or stock and other flavorings to the barley and vegetables. 
Bring the soup to a boil, and simmer for 20 minutes. 



30 



am Tincj 




The Salad Bar 



COA Super Salad 

Break enough romaine lettuce into bite-sized pieces to fill a medium sized 
bowl 3/4 of the way full. 

1 large carrot (peeled, and grated) 

1 stalk celery (sliced thinly) 

1/2 red bell pepper (diced) 

1 scallion (sliced thinly) 

5 large mushrooms (sliced thinly) 

1 c alfalfa sprouts 

1/3 c sunflower seeds 

1/3 c chick peas 

1/3 c grated mozzarella cheese (optional) 

Toss everything together with the lettuce and serve with your favorite COA 
dressing. 



Fruit Salad 

1/2 small watermelon (seedless) 

Using a melon bailer scoop out small balls of watermelon and place them in 
a medium sized bowl. 

3 kiwi (peeled, halved, and thinly sliced) 

1 1/2 c purple seedless grapes (slice each grape in half) 

1 c strawberries (washed, de-greened, and thinly sliced) 

1 c red raspberries (washed) 

1 c blueberries (washed) 

2 bananas (peeled, and thinly sliced) 

2 Clementines, or small oranges (peeled, and segmented) 

Toss all of the fruit together with the melon balls. Chill the fruit salad before 
serving. 



32 



Potato Salad 

6 medium potatoes (peeled, and cut into bite-sized chunks) 

Boil the potatoes in a medium sized kettle until they are tender but firm, 
about 1 5 minutes. If you overcook the potatoes they won't hold their shape 
when you mix the salad, and you will end up with potato mush. When the 
potatoes are done drain them and place them in a large bowl. 



eggs 



Place the eggs in a small kettle and completely cover them with water. Bring 
the eggs to a boil, and cook them for about 1 2 minutes, until they are hard- 
boiled. Remove the eggs from the heat, run them under cold water for a 
couple of minutes and leave them in the kettle to cool. 

1/2 vidalia (sweet) onion (chopped) 

2 stalks celery (thinly sliced) 
1/2 c mayonnaise (a little more or less - to taste) 

2 T mustard (Dijon, Creole, etc.) 

salt and pepper to taste 

While the eggs are cooling chop the onion and celery and add them to the 
potatoes, then pour the mayonnaise and mustard on top, and sprinkle with 
salt and pepper to taste. Peel the eggs and rinse them to make sure that 
there aren't any bits of shell still clinging to them, and then cut the eggs into 
small chunks. Add the eggs to the potato salad, and mix everything together 
with a wooden spoon, until all of the ingredients are evenly distributed, and 
everything is coated with mayonnaise. Chill before serving. 




33 



Mediterranean Pasta Salad 

6 c cooked perme pasta, or fusili 

12 Greek olives (pitted, and diced) 

1 c sundried tomatoes (chopped, and soaked in wane) 

1/2 c fresh basil leaves 

1/4 c feta cheese (crumbled) 

1 red onion (diced) 
1/4 c olive oil 

2 T balsamic vinegar 
2 T lemon juice 

salt and pepper to taste 

Combine all of the ingredients in a large bowl, mix well. 





Honey Mustard Dressing 



2 T vegetable oil 

6 T olive oil 

1 T white wine vinegar 

1 T water 

2 t sugar 

3 T honey 

2 T mustard 

1/2 t black pepper 

1 clove garlic (minced) 

Combine all of the ingredients in a medium sized bowl. Mix them together 
with a whisk, until thoroughly combined. Store the dressing in a covered 
container in the refrigerator. 

34 



Tahini Dressing 



1/4 c 


tahini paste 


3T 


vegetable oil 


3T 


lemon juice 


6T 


water 


1 t 


tamari sauce 


1 clove 


garlic (minced) 


IT 


fresh parsley (minced) 


1/4 t 


cumin powder 


1/4 t 


salt 



Combine all of the ingredients in a medium sized bowl. Mix them together 
with a whisk, until thoroughly combined. Store the dressing in a covered 
container in the refrigerator. 

Mount Desert Island Dressing 

1/2 c mayonnaise 

6 T ketchup 

1/4 c sweet pickle relish 

Mix the ketchup, mayonnaise, and relish together in a small bowl. Refriger- 
ate dressing in a covered container. 



Blue Cheese Dressing 

1/2 c mayonnaise 

1/2 c plain yogurt 

2 T honey 

1/2 c blue cheese (grated or crumbled) 

1 clove garlic (minced) 

salt and pepper to taste 

Combine all of the ingredients in a small bowl, and mix with a fork. Store in 
a covered container in the refrigerator. 

35 



Basil Days Dressing 



1/2 c olive oil 

6 T balsamic vinegar 

10 leaves fresh basil (thinly sliced width-wise) 
1 clove garlic (minced) 
1 pinch sugar (to cut the acid in the vinegar) 
salt and pepper to taste 

Combine all of the ingredients in a lidded jar and shake vigorously. Store 
the dressing in the refrigerator. Shake well before each use. 



36 



MJ 




Cookies & Bars 



Old Fashioned Oatmeal Cookies 

Preheat oven to 350 degrees 

1 c butter (unsalted) 

1 c white sugar 

1 c brown sugar 

Cream the butter and the sugars in an electric mixer, or in a medium sized 
bowl with a wooden spoon. 

2 eggs 

1 t vanilla 

Beat the eggs, and the vanilla into the creamed mixture until the batter is 
light and fluffy. 

1 t baking soda 
4 1 vinegar 

In a small bowl dissolve the baking soda in the vinegar. Pour the dissolved 
mixture over the batter and then beat it in. 

2 1/2 c flour 
1 t salt 

whisk the flour and salt together in a small bowl, and pour them over the 
batter. Fold the dry mixture into the batter using a rubber spatula. Do not 
mix all the way. 

1 c rolled oats 

Add the oats to the batter and continue mixing the rest of the way. Chill the 
dough over night, preheat the oven to 350 degrees. Roll the dough into one 
inch balls and place them on a greased cookie sheet. Flatten the cookies with 
a glass dipped in sugar. Bake the cookies for 8-12 minutes or until they are 
lightly browned and firm to the touch. Cool the cookies on a wire rack, and 
store them in an air tight container. 

38 



Cappuccino Chip Cookies 

Preheat oven to 350 degrees 

1 c butter (unsalted) 
2/3 c white sugar 

2/3 c brown sugcir 

Cream the butter and the sugars in an electric mixer, or in a medium sized 
bowl with a wooden spoon. 

2 eggs 

Beat the eggs into the creamed mixture until the batter is light and fluffy. 

2 T instant coffee, or espresso powder 

1 t vanilla 

Dissolve the coffee in the vanilla, and then beat it into the batter. 

2 1/2 c flour 

1 t baking powder 
1/4 1 salt 

1/4 t cinnamon powder 

Whisk the dry ingredients together in a small bowl. Add them to the batter 
and folds them in using a rubber spatula. Do not mix all the way. 

2 c chocolate chips 

1 c walnuts (chopped) 

Add the chips and the nuts to the batter and finish mixing. Drop rounded 
spoonfuls of the dough onto a greased cookie sheet and bake for 8-12 min- 
utes, or until the cookies are golden brown and firm to the touch. Cool the 
cookies on a wire rack, and then store them in an air tight container. 



39 



Moon Cookies 

Preheat oven to 350 degrees 

1 c butter 

2 c brown sugar 

Cream the butter and the sugar with an electric mixer, or in a medium sized 
bowl using a sturdy wooden spoon. 

2 eggs 

1 t vanilla 

Beat the eggs and vanilla into the creamed mixture until the batter is light 
and fluffy. 

I 1/2 c flour 

I I baking soda 
1 1 salt 

Whisk the dry ingredients together in a small bowl, and then pour them on 
top of the batter. Fold the dry ingredients into the batter by hand, using a 
rubber spatula. Do not mix all the way. 

1 1/2 c rolled oats 

1 1/2 c chocolate chips 

1 c walnuts or pecans 

1 c coconut 

Add the oats and other extras to the partially mixed dough and finish mixing 
the rest of the way. Drop rounded spoonfuls of dough on a greased cookie 
sheet, and bake for 8-12 minutes, or until evenly browned and firm to the 
touch. Spread on a rack to cool. Store in an air tight container. 



40 



Gingersnaps 



1/2 c 
1/2 c 
3/4 c 



margarine 
molasses 
brown sugar 



Cream the margarine and the sugars in an electric mixer, or in a medium 
sized bowl with a wooden spoon. 



2c 


flour 


IT 


powdered ginger 


2t 


powdered cinnamon 


It 


allspice 


2t 


baking soda 


1/4 t 


salt 



Whisk the dry ingredients together in a medium sized bowl, add them to the 
creamed mixture and fold them in using a rubber spatula. Mix the dough 
until it has a consistent color and there are no lumps. Chill the dough for at 
least 2 hours. Preheat the oven to 350 degrees. Roll the dough into 1 inch 
balls and dip the tops in sugar. Place the dough, sugar side up onto a 
greased baking sheet. Bake the cookies for 8-12 minutes, or until darkly 
browned and firm to the touch. Spread them on a rack to cool. Store in an 
air tight container. 





41 



Congo Bars 

Preheat oven to 350 degrees 

1 c butter (unsalted) 

1 c brown sugar 
1/2 c white sugar 

Cream the butter and the sugar with an electric mixer, or in a medium sized 
bowl using a sturdy wooden spoon. 

2 eggs 

1 t vanilla 

Beat the eggs and vanilla into the creamed mixture until the batter is light 
and fluffy. 

2 1/2 c flour 

1 1 baking soda 

3/4 1 salt 

Whisk the dry ingredients together in a small bowl, add them to the batter, 
and fold them in using a rubber spatula. Do not mix all the way. 

1 1/4 c chocolate chips 

Add the chips to the dough and finish mixing it the rest of the way. Using a 
metal spatula, or a pie server spread the dough, evenly, into a greased 9x13 
pan. Bake the bars for 20-25 minutes, or until the top is golden brown and 
the center of the bar is firm to the touch. 



42 



rnc mmh m 




French Bread 



French Bread 

The Sponge: 

3 c water (warm - 110-115 degrees) 

1 T active dry yeast 

1 pinch sugar 

Pour the water into either the bowl of an electric mixer (fitted with the 
dough hook attachment), or into a large bowl. Sprinkle the yeast evenly 
over the top of the water. Throw a pinch of sugar into the mix (this will give 
the yeast something to feed off of). Stir the mixture in your mixer, or with a 
wooden spoon to dissolve the yeast 

1 c flour 

Add the flour to the yeast mixture, and stir until you have a batter that re- 
sembles pancake batter. Cover the bowl with a clean cloth, and let the batter 
sit over night. 

The Dough: 

2 1 salt 

3 c all purpose flour 

2 c whole wheat flour 

Mix the salt and the rest of the flour into the sponge. If you are using a 
mixer add the flour gradually, on low speed so that you don't have any ex- 
plosions. Let the machine knead the dough for you, the dough is ready 
when it springs back in on itself when pinched and pulled. It should be 
smooth and elastic. If you are mixing the bread by hand, add the flour a cup 
at a time until you can't mix any more in by hand . Incorporate the rest of 
the flour into your dough during the kneading process. 

To knead the dough, turn it out onto a floured surface. Using your finger- 
tips, pull the end of the dough that is farthest from you towards yourself 
until it nearly reaches the end that is closest to you. Take the heels of your 
hands and press the folded end back into the dough, pushing away from 

44 



your body until your hands are back where they started (at the end of the 
dough furthest from you). Pick the dough up and give it 1/4 turn, then 
repeat the kneading process. Do this over, and over again (it may take 10 
minutes), until your dough is smooth and elastic. If your dough sticks just 
keep adding flour a little at a time until it no longer sticks. 

When the dough is ready, shape it into a ball by tucking the corners under, 
and place it in a large bowl that is lightly greased. Cover the dough with a 
clean cloth, and place it in a warm spot. Let the dough rise until it is double 
in size (this may take a couple of hours). When the dough has risen, take 
your fist and punch it down a couple of times to release the air in it. Turn 
the dough out onto a lightly floured surface and divide it in half using a 
knife. Form the dough into two balls, by tucking the ends under, and let 
them rest (under a clean cloth) for 10-15 minutes. 




Lightly grease, and sprinkle com meal on a baking sheet. Take the first ball 
of dough, place it in front of you and press it a couple of times to flatten it. 
Take the right and the left sides and fold them over so that they meet in the 
center. Then, beginning with the end of the dough that is nearest you, roll 
the dough into a tube. Starting at the middle of the tube, begin rolling the 
dough back and forth, while spreading your hands out to the sides, to elon- 
gate the tube. Stop when you have reached the desired length. Then place 
the loaf, seamed side down, lengthwise on the prepared pan. Repeat the 
process with the second loaf. Let the loaves rise until almost doubled in size, 
and then score the tops with a razor. Preheat the oven to 350 degrees. Bake 
the bread for 20-25 minutes, or until they are nicely browned and a ther- 
mometer, inserted in the middle of the loaf reads 180 degrees. Cool on a 
wire rack. Store in a plastic bag. 

45 



Banana Bread 

Preheat oven to 350 degrees 

1/3 c margarine 

3/4 c brown sugar (firmly packed) 

Cream the margarine and the sugar with an electric mixer, or in a medium 
sized bowl with a wooden spoon. 

I c bananas (mashed with a fork - about 2 bananas) 
Beat the bananas into the creamed mixture. 

3 T soy milk 

I I vanilla 

Add the soy milk, and the vanilla to the banana mixture and beat them in. 
The batter will look separated, that is O.K. 

1 1/2 c all purpose flour 

1/2 c whole wheat flour 

1 1/2 t baking powder 

1/2 t baking soda 

Whisk the dry ingredients together in a medium sized bowl, and add them to 
the batter. Fold them in with a rubber spatula. Do not mix all the way. 

1/2 c walnuts (chopped) 

Add the walnuts to the batter and continue mixing the rest if the way, until a 
thick, gooey dough forms. Scrape the dough into a large, greased loaf pan, 
and bake for about 40 minutes. The bread will be darkly browned and firm 
in the center when it is done. Turn the loaf out of the pan and cool it on a 
wire rack. Store the bread in a plastic bag, or wrapped in foil. It may last 
longer if refrigerated. 



46 



Garlic Bread 

Preheat oven to 350 degrees 

1 loaf French bread 

Slice the bread, almost all the way through, in 1 inch thicknesses 



1/4 c 


soft margarine 


2T 


olive oil 


4 cloves 


garlic (minced) 


1 1/2 t 


salt 


1/2 t 


pepper 



Mix the margarine, olive oil, garlic, and spices together in a small bowl, until 
a uniform paste evolves. Using a butter knife, spread the garlic paste evenly 
between the slices of French bread. Wrap the loaf in aluminum foil, and 
place it in the oven for 15-20 minutes, or until the bread has been heated all 
the way through, and all of the garlic paste has melted into it. Serve imme- 
diately. 




47 



m 



nihun 




Inside the Kitchen 



Shepherd's Pie 



3 c water 
1/2 c lentils 

4 cloves garlic (minced) 
2 T tamari sauce 

Place all of the ingredients in a Medium sized sauce pan, over high heat. 
Bring to a boil, then reduce the until the lentils are simmering. Cook until 
the lentils are soft. 

1 LB tofu (cut in small cubes) 

1 large onion (chopped) 

2 T vegetable oil 

Combine the tofu with the onion and oil, in a large frying pan, and saute 
until the onions are translucent, and the tofu is lightly browned. 

1/2 c nutritional yeast 

2 T ketchup 

Add the yeast and ketchup, as well as the tofu and onion mixture to the 
lentils, and mix them with a wooden spoon until thoroughly combined. 

Preheat the oven to 350 degrees. Spread the lentil mixture, evenly, onto the 
bottom of a 9x1 3 pan. 

1 c frozen corn 

1 c frozen peas 

2 carrots (chopped) 

Combine the vegetables, and spread them in a layer over the lentil mixture. 

4 c mashed potatoes (about 4 large potatoes) 

Spread the mashed potatoes over the vegetables, in an even layer, and place 
the pie in the oven. Bake for about 30 minutes, or until the top is lightly 
browned. 

50 



Beef Stroganoff 



2 T vegetable oil 

1 large onion (chopped) 

Heat the oil in a large frying pan, and add the onions. Cook the onions over 
medium to high heat, stirring occasionally, until evenly browned. 

2 LBS raw beef (cut in 1/2 inch cubes) 
1/2 c flour 

Shake the beef and the flour together in a plastic bag, or a lidded container, 
until all of the beef cubes are lightly coated. Throw away any excess flour. 
Add the beef to the frying pan, and cook over medium to high, stirring occa- 
sionally, until evenly browned 

3/4 c red wine 

3 cloves garlic (minced) 

1 T fresh thyme leaves 

salt and pepper to taste 

Turn the heat as low as it will go, add the wine and seasonings to the frying 
pan, and stir them in. Cook for 2 hours, stirring occasionally, and making 
sure not to bum anything. 

1 c cream 

1/2 c sour cream 

1/4 c parmesan cheese (grated) 

Add cream, sour cream, and parmesan, and simmer for 5 minutes, stirring 
often. Serve the beef over pasta. 





51 



Lasagna 

Preheat oven to 350 degrees 



1 LB 


lasagna noodle 


4 1/2 


c pasta sauce 


4c 


mozzarella cheese (grated) 


1/4 c 


parmesan cheese (grated) 


White 


Sauce: 


1/2 c 


butter 


1/3 c 


flour 



Melt the butter over medium heat, in a medium sized sauce pan. Add the 
flour, and stir until browned. 



1 1/2 c 


milk 


1/2 c 


white wine 


1/2 c 


vegetable stock 


2 cloves 


garlic (minced) 




salt and pepper to taste 



Whisking constantly, add the rest of the ingredients to the sauce pan. Keep 
whisking until your sauce is smooth, and has a gravy-like consistency. 
Lightly oil the bottom of a 9x13 pan, and spread 1/2 c of the pasta sauce 
over it. Line the pan with 1/4 of the uncooked lasagna noodles. Spread 1 c 
of pasta sauce over the noodles, then 1 c of mozzarella. Sprinkle 1 T of the 
parmesan over the mozzarella, and then pour 1/3 of the white sauce on top 
of that. Repeat this procedure for the next two layers. On the last (4th) 
layer, you should be out of white sauce. Spread the last 1/4 of the noodles 
down, then the last cup of sauce, and top with the remaining cheeses. Pour 
1/2 c of water around the edges of the pan, and put the lasagna in the oven 
to bake for about 45 minutes. When the lasagna is done the top should be 
lightly browned, the cheese should be bubbling slightly, and the noodles 
should be cooked through (you can test the noodles by inserting a knife into 
the lasagna, it should push through easily). If the lasagna is browning too 
quickly, and the noodles are not done cooking, you can cover the pan with 
aluminum foil, this should trap in the moisture, and prevent browning. 

52 



Vegan Pizza 

1 recipe French bread dough 

After tiie dough has risen to double its size, punch it down, and turn it out 
onto a lightly floured surface to rest for 10 minutes. Preheat the oven to 350 
degrees. Lightly oil a baking sheet, and sprinkle a light dusting of com meal 
over it. Stretch the dough by picking it up between your hands, and pulling 
outwards. Place the dough on the baking sheet when it is about 1/2 the size 
of the baking sheet, and then continue stretching by pushing the dough out 
toward the edges of the pan. You may need to let the dough relax for a 
couple of minutes in the middle of his process, to make it easier to stretch. 

Vegan "Cheese": 

1/2 c nutritional yeast 

1/2 c flour 

2 c water 

Place the yeast, etc. in a medium sized sauce pan and cook, over medium 
heat, whisking frequently, until it is smooth and begins to bubble. Remove 
from heat. 

1/2 c olive oil 

2 T tamari sauce 

1 t Dijon mustard 

3 cloves garlic (minced) 

Whisk the rest of the ingredients into the "cheese" until they are well incor- 
porated. 



1-2 c pizza sauce 

your choice of (vegan) toppings 



Spread the pizza sauce over crust. Spread 1-2 cups of the vegan "cheese" 
over the pizza sauce, and sprinkle your choice of vegan toppings over the 
top of the pizza. Bake the pizza for 8-15 minutes, or until the crust has 
browned on the sides and bottom (check by lifting up a corner of the pizza 
with a metal spatula, it should be crisp, and browned - not floppy). 

53 



Spanikopita 

3 LB spinach (washed, dried, and stemmed) 

Place the spinach in a large bowl. 

!/2 c olive oil 

3 large onions (chopped) 

4 cloves garlic (minced) 

In a large pan saute the onions and garlic in olive oil, over medium heat, 
until they are translucent. Pour the onions and garlic over the spinach. 

8 eggs (beaten) 

1 LB crumbled feta cheese 

1 c walnuts (chopped, and toasted) 

1/2 c fresh parsley (chopped) 

1 t ground nutmeg 
1/2 1 pepper 

Add the cheese, eggs, etc. to the spinach and sauteed onions and garlic. Mix 
everything together with a wooden spoon, until it is well blended. Set aside. 

1/2 LB butter (melted) 
1/2 LB phyllo dough 

Preheat the oven to 350 degrees. Using a pastry/ basting brush, butter a 
9x13 pan. Spread a sheet of phyllo dough on the bottom of the pan, don't 
worry if it's too large, you can trim the excess off at the end. Brush another 
layer of butter on top of the phyllo dough, and continue the process until 1/ 

2 of the phyllo sheets have been used. It is important to work quickly when 
using phyllo dough, because it dries out very easily. It may help to keep the 
phyllo covered with a clean, slightly damp cloth. Once 1/2 of the phyllo has 
been laid down, you can spread the spanikopita filling on top of it, in an 
even layer. Fold the excess edges of phyllo dough over the filling. Place 
another sheet of phyllo dough on top of the filling, butter it, and continue 
this until all of the phyllo has been used. Trim off the excess phyllo dough, 
and tuck in any edges that are hanging outside of the pan. Place the pan in 

54 



-.'OS 



■! .< 



tiie over, and bake for about 45 minutes. The phyllo should be nicely 
browned and crispy. Cool the spanikopita slightly, (about 5-10 minutes), cut 
into squares, and serve. 



Burritos 



Healthy "Refried" Beans: 



4 c pinto beans (cooked, and drained) 

1 c tomato sauce 

1/4 c chili powder 

1 T cumin 

1 T oregano 

salt and pepper (black, and white) to taste 

Put all of the ingredients in a medium sized sauce pan, and mash them to- 
gether with a potato masher, until smooth. Reheat the beans, over medium 
to low heat, stirring occasionally, before serving. 

Salsa: 

2 large tomatoes (diced) 

1 pint cherry tomatoes (diced) 

1 red bell pepper (de-seeded, and diced) 

1 lime (juice of) 

2 cloves garlic (minced) 

1 jalapeno pepper (de-seeded, and minced) 

2 T fresh cilantro (chopped) 

salt, and pepper to taste 

Combine everything in a medium sized serving bowl, mix well. 

Burritos: 

Place heaping spoonfuls of refried beans, and salsa in the middle of large 
flour tortillas. Top them with cheese and (cheddar, mozzarella, or Monterey 
Jack) sour cream, and roll the tortillas up. 

55 



Pad Thai 

1 LB rice noodles (1/4 inch) 

Cook the noodles, al dente, in a large kettle. Drain the noodles, and rinse 
them under cold water. Place the noodles in a large bowl, and toss them 
with a little peanut oil, to keep them from sticking. 

1/4 c peanut oil 

1 small onion (diced) 

6 cloves garlic (minced) 

Place the oil, onions, and garlic in a large frying pan, and saute them over 
medium heat until they are golden brown. 

2 T fresh ginger (grated) 

3 T brown sugar 

3 T ketchup 

Mix the ginger, brown sugar, and ketchup in with the sauteed onions and 
garlic, then spread them out to the sides of the pan, making a well in the 
center. 

6 eggs (beaten) 

Pour the eggs into the well in the center of the frying pan, and cook them 
until they are light and firm. Add the noodles to the pan and fry them until 
they are saturated with the sauce and some of the noodles have caramelized, 
about 10-15 minutes. You may need to do this in 2 batches if your frying 
pan is not large enough. 

1 handful fresh cilantro 

1 c peanuts (finely chopped) 

4 c mung bean sprouts 

Sprinkle the noodles cilantro, peanuts, and bean sprouts, and garnish with 
wedges of lime. 



56 



Sesame Noodles 



1 LB 



noodles (udon, soba, lo mein, rice, or linguini) 



Cook tiie noodles, al dente, in a large kettle. Drain the noodles and rinse 
them under cold water. Place the noodles in a large bowl, and mix them with 
a little sesame oil, to keep them from sticking. 

1/2 c tahini paste 

1/4 c tamari sauce 

3 T rice wine vinegar 

2 T brown sugar 

2 T fresh grated ginger 

3 cloves garlic (minced) 

salt and pepper to taste 

fresh or dried chilies (optional) 

Mix the sauce together in a small bowl and set aside. 

1 small purple onion (chopped) 

1 large carrot (peeled, and grated) 

1 large cucumber (peeled, seeded, and diced) 

1/2 c sesame seeds (toasted) 

1 handful cilantro 

Add the vegetables to the noodles, pour the sauce on top of everything, and 
mix with a wooden spoon. Chill and serve. Garnish with thinly sliced seal- 
lions. 




57 



Stuffing 

Preheat oven to 350 degrees 

8 c stale bread pieces (bite-sized) 

Put the bread in a large oven-safe pot which has a lid (a sturdy ceramic bowl, 
covered with aluminum foil will work in a pinch). 

1/4 c margarine, or olive oil 

1 large onion (chopped) 

3 stalks celery (sliced in 1/4 inch thicknesses) 

2 cloves garlic (minced) 

Melt the margarine in a large frying pan, over medium heat, and saute the 

vegetables until they are translucent, and tender (about 10 minutes). Pour 

them on top of the bread, and set aside. 

1/2 c sunflower seeds 

1 c walnuts (chopped) 1 /4 cup com meal 

1 T fresh thyme leaves 
5 leaves fresh sage (minced) 

2 T fresh dill leaves (minced) 

salt, and pepper to taste 

Add the nuts, com meal, and flavorings to the bread, sind sauteed veg- 
etables. Mix everything together with a wooden spoon. 

3 c vegetable stock 

Pour the stock over the stuffing mixture, and stir it, to ensure that all of the 
bread is evenly moistened. Cover the pot, and cook the stuffing for 20-25 
minutes. Don't let it dry out. 

58 



Spicy Roasted Potatoes 

Preheat oven to 375 degrees 

4 large potatoes (scrubbed, and cut into 1 inch chunks) 

3 T vegetable oil 

4 cloves garlic (minced) 
1 T salt 

1 t cayenne pepper 

1 t paprika 

1/2 t black pepper 

Place all of the ingredients in a roasting pan, or on a baking sheet, and toss 
them together, making sure that all of the potatoes are coated with oil, and 
that all of the spices are evenly distributed. Place the potatoes in the oven 
and cook them for 30-45 minutes, until they are tender and golden brown. 
Make sure to shuffle the potatoes around, with a metal spatula, every 10 
minutes or so, to prevent sticking. 



Roasted Vegetables 

Preheat oven to 375 degrees 

1 zucchini (split down middle, and cut in 1/2 inch chunks) 

1 summer squash (same as zucchini) 

1 pint cherry tomatoes (stems taken off) 

1 1/2 c mushrooms (cut in 1/2) 

1 large purple onion (chopped) 
6 cloves garlic (minced) 

2 1 salt 

1/2 1 pepper 

2 T olive oil 

Toss everything together in a large roasting pan, and cook for 20-30 min- 
utes, or until the vegetables are tender. 



59 



Cous Cous with Sundried Tomatoes 

2 1/2 c water 

1/2 c sundried tomatoes (cut into small pieces) 

Place the water and the sundried tomatoes in a small sauce pot (which has a 
cover), and bring them to a boil. 



Ic 


cous cous 


1/4 c 


olive oil 


2 cloves 


garlic (minced) 


1 1/2 t 


salt 


1/2 t 


pepper 



In a small bowl, combine the cous cous with the olive oil, garlic, salt, and 
pepper. Pour the mixture into the into the kettle with the boiling water and 
the sundried tomatoes, and then remove the kettle from the heat. Stir the 
mixture quickly and thoroughly, with a wooden spoon, and then cover for 5 
minutes. Uncover, and stir the cous cous mixture again, this time using a 
fork to fluff it up, and to break up clumps. Cover the cous cous, and let it 
absord the remainder of the water. Fluff the cous cous with a fork, and serve 
immediately. 



Tomato Almond Green Beans 

1 LB fresh green beans 

Place the green beans in a medium sized kettle, cover them with water, bring 
them to a boil, cover the kettle, and reduce the heat to a simmer. Cook the 
beans until tender. 

2 tomatoes (cored, and diced) 
2 cloves garlic (minced) 

1/2 c toasted almonds 

1 t sugar 

salt and pepper to taste 

60 



Drain the beans and place them in a serving bowl. Add the tomatoes, etc., 
and toss them together until all of the beans are coated. 



Roasted Zucchini and Summer Squash 

Preheat oven to 350 degrees 

2 T vegetable oil 

3 zucchini 

2 summer squash 

Spread the oil over the bottom of a roasting pan. Cut each zucchini and 
summer squash in half lengthwise, then cut them in thin (1/4 inch) slices. 
Spread the zucchini and summer squash ,in an even layer, on the bottom of 
the roasting pan. 



3T 


tamari sauce 


3T 


sesame oil 


2T 


sesame seeds 


3 cloves 


garlic (minced) 


1 t 


salt 


1/2 t 


pepper 



Combine these ingredients in a small bowl, and mix thoroughly. Pour the 
sauce, evenly over the zucchini and summer squash, in the roasting pan. 
Bake for 20-25 minutes, or until the vegetables are tender, and lightly 
browned. 




61 




Blueberry Pie 



Peppermint Patty Cake 

Preheat oven to 350 degrees 



2c 


flour 


Ic 


brown sugar 


1 c 


white sugar 


1/2 c 


cocoa powder (unsweetened) 


2t 


baking soda 


1/4 t 


salt 



Mix the dry ingredients together with an electric mixer, or in a large bowl, 
using a whisk. 

1/2 c butter (unsalted, soft) 

3/4 c buttermilk 

2 eggs 

1 t vanilla 

3/4 c boiling water 

Pour the wet ingredients over the dry ingredients, and immediately begin to 
mix them together. Beat the batter for about 4 minutes, until there are no 
lumps, and the batter has a smooth, even consistency. Don't worry, you 
can't overmix this one. Pour the batter into a greased 9x1 3 pan, and bake 
for 20-30 minutes. When the cake is done the center will spring back when 
pressed, lightly, with your fingertips. Cool the cake completely, and frost 
with peppermint icing. 

Peppermint Icing: 

6 T butter (soft, unsalted) 

5 c confectioner's sugar 

5 T cream, or milk 

Cream the butter with an electric mixer, or in a medium sized bowl, using a 
whisk. Beat a little bit of the sugar into the butter, and then add a little bit 
of the cream, and beat. Continue this process until all of the sugar and 
cream has been added. Keep beating the icing until is smooth and creamy. 

64 



2 t peppermint extract 

1 t vanilla 

Add the flavorings to the icing, and mix well to incorporate them. If your 
icing is too thin, or too thick, add more sugar, or cream until it is the consis- 
tency that you want. Spread the icing over the cooled cake with a rubber 
spatula, or an icing spatula. 



Raspberry Bars 

Heat oven to 325 degrees 

1 1/2 c margarine (soft) 
1 1/3 c brown sugar 

Cream the sugar and butter. 

3 1/2 c flour 

1 1/4 t baking soda 
1/2 t salt 

Combine the dry ingredients and then stir them into the creamed mixture. 
Don't overmix, the dough should be crumbly and chunky. 

3 c rolled oats 

Gently mix the oats in with the rest of the dough. Spread about 1/3 of the 
dough onto the bottom of a greased 9x13 pan and press it gently into place. 

2 c raspberry jam 

Using a spatula, spread the jam in an even layer on top of the layer of 
dough. Crumble the rest of the dough lightly on top of the jam layer. Bake 
the bars for 20 - 25 minutes, cool and cut. 

65 



Gingerbread Cake 

Preheat oven to 350 degrees 



1 c 


hot water 


3/4 c 


molasses 


1/4 c 


honey 



In a medium sized bowl whisk the hot water with the molasses and honey, 
until they are no longer separated, and set it aside. 



2 1/2 c 


flour 


1 1/2 t 


baking soda 


1/4 t 


salt 


2 1/2 t 


ground ginger 


1 t 


ground cinnamon 



In another medium sized bowl, whisk the dry ingredients together, and set 
them aside. 

1/4 c butter (soft, unsalted) 

2/3 c sugar 

Cream the butter and the sugar together with an electric mixer, or in a large 
bowl, with a wooden spoon. 

1 egg 

Add the egg to the creamed mixture, and beat the batter until it becomes 
light and fluffy. Alternate adding the dry and the wet ingredients to the 
batter in stages, beginning and ending with the dry ingredients (dry, wet, 
dry, wet, dry). Make sure to mix the batter until all of the lumps are gone 
during the dry additions, and to mix the batter until it reaches an even con- 
sistency during the wet additions. Scrape the batter into a greased 9x13 pan. 
Bake for about 45 minutes to 1 hour, or until the top is dark brown, and the 
middle of the cake springs back when pressed, lightly, with your fingertips. 
Cool the cake, and serve with whipped cream. 



66 



Carrot Cake 

Preheat the oven to 350 degrees 

1 c oil 

1 c sugar 

Beat the oil and the sugar together with an electric mixer, or in a large bowl, 
with a wooden spoon. 

1 1/2 c soy milk 

Add the soy milk to the sugar and oil, and mix well. 



3c 


all purpose flour 


Ic 


whole wheat flour 


2 1/2 t 


baking powder 


2t 


baking soda 


1 t 


salt 


2t 


cinnamon 


1/2 t 


allspice 



Sift the dry ingredients together into a medium sized bowl, and then add 
them to the sugar, oil, and soy milk mixture. Fold them in using a rubber 
spatula, until the batter is almost completely mixed. 

3 c carrots (grated) 

1 c walnuts (chopped) 

Add the carrots and walnuts to the partially mixed batter, and continue 
mixing until they have been thoroughly incorporated, and there are no 
lumps of flour left in the batter. Pour the batter into a greased 9x13 pan, 
and bake for 30-45 minutes. When the carrot cake is done the top should be 
dark brown, and the center of the cake should spring back when pressed, 
lightly, with your fingertips. Cool the cake completely, and frost, if desired. 



67 



Berry Cobbler 

Preheat oven to 350 degrees 



1/2 c 


sugar 


2T 


com starch 


2/3 c 


water 



Combine the sugar, com starch, and water in a small sauce pot. Cook the 
rmxture over medium high heat. Stir the mixture constantly, with a whisk, 
until it becomes translucent and begins to boil. Remove from heat and set 
aside. 

5 large cooking apples (peeled, and cored) 
2 t lemon juice 

Cut the apples in half and then slice the halves, thinly, and place them in a 
medium sized bowl. Toss them with the lemon juice to keep them from 
browning. 

1 pint fresh red raspberries 

1 pint fresh blueberries 

2 t ground cinnamon 
1 t ground nutmeg 
1/4 t ground cloves 
1/4 t ground ginger 

Toss the rest of the fruit, and the spices in with the apples. Pour the sugar 
syrup over the fruit, and mix everything together with a wooden spoon, 
making sure that the spices, and the syrup get evenly distributed. Dump the 
fruit mixture into a 9x13 pan, and spread it around, evenly. Set aside. 



1/2 c 


margarine (soft) 


1/2 c 


brown sugar 


3/4 c 


flour 


1/2 c 


rolled oats 



Mix the topping ingredients together in a medium sized bowl, using a 

68 



wooden spoon. When the topping becomes crumbly, and lumpy, sprinkle it 
over the fruit. Place the cobbler in the oven, and bake it for about 1/2 hour, 
or until the fruit mixture starts bubbling, and the topping is nicely browned. 
Cool the cobbler before serving. 



69 




B 



Banana Bread 46. See also Bread 
Bars 

Congo Bars 42 

Raspberry Bars 65 
Basil Days Dressing 36. See also Salad Dress- 
ings 
Beef Stroganoff 51. See aiso Entree 
Berry Cobbler 68 
Blue Cheese Dressing 35. See also Salad 

Dressings 
Blueberry Muffins 21. See a/so Muffins 
Blueberry Pancakes 17 
Bread 

Banana Bread 46 

French Bread 44 

Garlic Bread 47 
Breakfast Sausage 1 9. See also Entree 
Burritos 55. See a/so Entree 



Cakes 

Carrot Cake 67 

Peppermint Patty Cake 64 
Cappuccino Chip Cookies 39. See also 

Cookies 
Carrot Cake 67. See also Cakes 
COA Super Salad 32. See a/so Salads 
Congo Bars 42. See also Bars 
Cookies 

Cappuccino Chip Cookies 39 

Gingersnaps 41 

Moon Cookies 40 

Old Fashioned Oatmeal Cookies 38 
Cous Cous with Sundried Tomatoes 60. See 

also Side Orders 
Cranberry Scones 24. See also Scones 

D 

Dal 29. See also Soups 

E 

Entree 
Beef Stroganoff 51 
Breakfast Sausage 19 
Burritos 55 
Lasagna 52 
Pad Thai 56 



Sesame Noodles 57 
Shepherd's Pie 50 
Spaiiikopita 54 
Vegcin Pizza 53 



French Bread 44. See also Bread 
Fruit Salad 32. See also Salads 



Garlic Bread 47. See also Bread 
Gingerbread Cake 66. See also Cakes 
Gingersnaps 41. See a/so Cookies 
granola 16 

H 

Home Fries 18. See a/so Side Orders 
Honey Mustard Dressing 34. See also Salad 
Dressings 



Lasagna 52. See a7so Entree 

M 

Mediterranean Pasta Salad 34. See also 

Salads 
Miso Soup 28. See also Soups 
Moon Cookies 40. See also Cookies 
Mount Desert Island Dressing 35. See also 

Salad Dressings 
Muffins 
Blueberry Muffins 2 1 
Orange Poppy Seed Muffins 22 
Pumpkin Chocolate Chip Muffins 20 
Mushroom Barley Soup 29. See also Soups 

O 

Old Fashioned Oatmeal Cookies 38. See also 

Cookies 
Orange Almond Scones 25. See also Scones 
Orange Poppy Seed Muffins 22. See also 

Muffins 



Pad Thai 56. See also Entree 
Pancakes 



Blueberry Pancakes 17 Stuffing 58. See a/so Side Orders 

Peppermint Patty Cake 64. See also Cakes 
Potato Leek Soup 28. See a/so Soups ^ 

Potato Salad 33. See aiso Salads Tahini Dressing 35. See a7so Salad Dressings 

Pumpkin Chocolate Chip Muffins 20. See j^^^ 

aiso Muffins Scrambled Tofu 18 

jj^ Tomato Almond Green Beans 60. See also 

Side Orders 
Raspberry Bars 65. See a/so Bars 

Roasted Vegetables 59. See also Side Orders * 

Roasted Zucchim^ and Summer Squash y^g^ pj^^^ 53^^^ ^^^ E^^j.^^ 

6 1 . See also Side Orders Vegan Scones 23. See also Scones 
S 

Salad Dressings 

Basil Days Dressing 36 

Blue Cheese Dressing 35 

Honey Mustard Dressing 34 

Mount Desert Island Dressing 35 

Tahini Dressing 35 
Salads 

COA Super Salad 32 

Fruit Salad 32 

Mediterranean Pasta Salad 34 

Potato Salad 33 
Scones 

Cranberry Scones 24 

Orange Almond Scones 25 

Vegan Scones 23 
Scrambled Tofu 18. See a/so Tofu 
Sesame Noodles 57. See a/so Entree 
Shepherd's Pie 50. See also Entree 
Side Orders 

Cous Cous with Sundried Tomatoes 60 

Home Fries 18 

Roasted Vegetables 59 

Roasted Zucchini and Summer Squash 61 

Spicy Roasted Potatoes 59 

Stuffing 58 

Tomato Almond Green Beans 60 
Soups 

Dal 29 

Miso Soup 28 

Mushroom Barley Soup 29 

Potato Leek Soup 28 
Spanikopita 54. See also Entree 
Spicy Roasted Potatoes 59. See also Side 
Orders 




Liz Durand is currently a senior at the College of the 
Atlantic, in Bar Harbor, Maine. She has been working 
in the kitchen, as a workstudy employee for the last 4 
years. She has also spent the last 2 summers in the 
kitchen, as a full time employee, during the summer 
programs season. Liz did her internship at The Quaker 
Bonnet, in Buffalo, New York (a small business, spe- 
cializing in catering, cake decorating, frozen gourmet 
meals, and various baked goods). This cookbook is 
the culmination of Liz's education at the College of 
the Atlantic.